Goya & FoodsGoya And Food Ideas

Pet raw food recipes?

What are some raw food recipes for cats and dogs? Both my cat and dog have been on raw foods for over 6 months now, and we’ve had great success! I’d like to start preparing them at home to cut on costs.

Tyra Dobe – you have been badly misinformed. Dogs will eat some vegetation in the wild, but only when they run out of meat to find. They also don’t eat the stomach contents first. They’ll eat organs first. In fact the only time the stomach contents are consumed is when the prey is small like a rabbit. Otherwise they shake out the stomach and don’t eat the contents. Any wolf study will show this including Mech who is probably the most well known within that world. Veggies and fruits are not a regular part of the diet and only eaten when nothing else is available. Look at the dentition, internal anatomy, and jaw they all say carnivore which is what a dog is. Veggies, grains, and fruits are not needed to have a balanced raw diet.

http://www.rawfeddogs.net/Recipes

Raw Food Recipes: Delicious Breakfast Cereal

Nesco FD-75PR 700-Watt Food Dehydrator $55.99 Generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky and vension jerky. Great for making trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, dried fruits, herbs and spices. Also makes potpourri and dried flowers. Helps dry food in hours, not days like ordinary food dehydrators. U.S.A. Shape: Round, Watts: 700, Top Mount Fan: Yes, …

World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer $35.95 Cut vegetables and fruits into noodles, or curly, paper-thin ribbons with this inexpensive yet robust slicer. We recommend the World Cuisine brand over others because it costs about half or less of the price of similar models, makes nicer noodles, is easy to use and clean, and can slice fairly large quantities quickly, and is quite sturdy. The popular Joyce Chen type slicers can only process small…

Nesco/American Harvest FD-80 Square-Shaped Dehydrator $59.94 Easy-to-use dehydrator for drying fruit, vegetables, herbs and jerky. Lay out jerky strips with ease. Includes spices and cure packets. U.S.A. Shape: Square, Watts: 700, Top Mount Fan: Yes, Tray included: 4, Adjustable Thermostat: Yes, Handle Type: Bale, Exterior Color: White, Dimensions L x W x H (in.): 14 1/2 x 14 1/2 x 10…

Raw Energy Recipes [VHS] …

Three Whole Poussins on a Chopping Board – 24W x 18H – Peel and Stick Wall Decal by Wallmonkeys $47.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l…

Two Fresh Artichokes in Ceramic Plate – 24H x 16W – Peel and Stick Wall Decal by Wallmonkeys $33.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l…

Simply Raw: Reversing Diabetes in 30 Days $15.00 Studio: Passion River Films Release Date: 10/11/2011 Run time: 90 minutes…

Raw Food Made Easy $11.49 This is the companion DVD to Jennifer’s best-seller, Raw Food Made Easy for 1 or 2 People. This informative and entertaining video presentation expands on the recipes and tips found in the book and shows how to: Set up your kitchen with basic equipment and staple ingredients. Use a knife, blender, food processor, juicer, and other kitchen tools. Make breakfast juices, smoothies, and cereals. Mast…

Living on Live Food $22.97 An up-close and personal session with Alissa Cohen! Watch and listen as Alissa prepares over 20 delicious, mouthwatering recipes. You will be sitting in on a 3 ? hour food preparation class and in-depth discussion of the raw and living food diet along with two of Alissa’s clients. Witnessing this live, one on one, 3 ? hour presentation of the raw and living food diet (recipe prep, client interact…

Garden of Life RAW Protein …

111 EGG Recipes $0.99 Any single food containing all the elements necessary to supply therequirements of the body is called a complete or typical food. Milkand eggs are frequently so called, because they sustain the younganimals of their kind during a period of rapid growth. Nevertheless,neither of these foods forms a perfect diet for the human adult. Bothare highly nutritious, but incomplete.Served with bread or rice, they form an admirable meal and one that isnutritious and easily digested. The white of eggs, almost purealbumin, is nutritious, and, when cooked in water at 170 degreesFahrenheit, requires less time for perfect digestion than a raw egg.The white of a hard-boiled egg is tough and quite insoluble. The yolk,however, if the boiling has been done carefully for twenty minutes, ismealy and easily digested. Fried eggs, no matter what fat is used, arehard, tough and insoluble. The yolk of an egg cooks at a lowertemperature than the white, and for this reason an egg should not beboiled unless the yolk alone is to be used.

111 Egg Recipes $1 Everything you need to know about cooking eggs!Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete.Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at a lower temperature than the white, and for this reason an egg should not beboiled unless the yolk alone is to be used.Ten eggs are supposed to weigh a pound, and, unless they are unusually large or small, this is quite correct. Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They also contain mineral matter and extractives.To ascertain the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh. Or, if you put it in a bucket of water and it falls on its side, it is fresh. If it sort of topples in the water, standing on its end, it is fairly fresh, but, if it floats, beware of it. The shell of a fresh egg looks dull and porous. As it begins to age, the shell takes on a shiny appearance. If an egg is kept any length of time, a portion of its water

111 Egg Recipes $2.99 111 Egg Recipes. Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete. Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done…

118 Degrees Delicious: Live Vegan Raw Food Recipes for Life! $21 MaryKay Mullally,Paperback, English-language edition,Pub by CreateSpace

20 Awesome Raw Desserts You Can’t Live Without $2.99 This is a awesome raw food recipe book of 20 raw desserts that are made with organic nuts, seeds, and fruits! They taste wonderful and are great for you!The recipes are so easy even your kids can help make them! Who says that desserts have to be full of sugar, butter, eggs, and flour? Not me! Some of the raw desserts recipes are made with cocoa nibs, nuts, seeds, strawberries, mangos, blueberries, and many other different fresh organic fruits. There are raw recipes for raw puddings, raw pies, raw cookies, and even raw ice cream! Even if you don’t like some the ingredients you can switch to another fruit that you do like for the same recipe. A raw food diet has more nutrients because the produce is in its most natural form. A raw diet helps to combat the daily toxins that are associated with the air, home, work, etc. Raw food also helps to curtail many diseases such as diabetes, lowers cholesterol, weight loss, arthritis, and many other ailments. These raw dessert recipes are so easy that this may be the only dessert recipe book you will ever need! Plus they are loaded with so many nutrients that you will feel and look better everyday.

20 Awesome Raw Desserts You Can’t Live Without $9.95 This is a awesome raw food recipe book of 20 raw desserts that are made with organic nuts, seeds, and fruits! They taste wonderful and are great for you!The recipes are so easy even your kids can help make them! Who says that desserts have to be full of sugar, butter, eggs, and flour? Not me! Some of the raw desserts recipes are made with cocoa nibs, nuts, seeds, strawberries, mangos, blueberries, and many other different fresh organic fruits. There are raw recipes for raw puddings, raw pies, raw cookies, and even raw ice cream! Even if you don’t like some the ingredients you can switch to another fruit that you do like for the same recipe. A raw food diet has more nutrients because the produce is in its most natural form. A raw diet helps to combat the daily toxins that are associated with the air, home, work, etc. Raw food also helps to curtail many diseases such as diabetes, lowers cholesterol, weight loss, arthritis, and many other ailments. These raw dessert recipes are so easy that this may be the only dessert recipe book you will ever need! Plus they are loaded with so many nutrients that you will feel and look better everyday.

20 Awesome Raw Soups You Can’t Live Without $2.99 This is an awesome raw soup recipe book that’s easy, fun, and healthy! The recipes are so easy that even your kids can help make dinner. These recipes are made with organic produce which is good for the environment, your family and you. A raw food diet has more nutrients because the produce is in its natural state. A raw food diet helps to combat the daily toxins that are associated with the air, home, work, etc. And raw food also helps curtail many diseases such as diabetes, lower cholesterol, weight loss, and many other ailments.

20 Awesome Raw Soups You Can’t Live Without $9.95 This is an awesome raw soup recipe book that’s easy, fun, and healthy! The recipes are so easy that even your kids can help make dinner. These recipes are made with organic produce which is good for the environment, your family and you. A raw food diet has more nutrients because the produce is in its natural state. A raw food diet helps to combat the daily toxins that are associated with the air, home, work, etc. And raw food also helps curtail many diseases such as diabetes, lower cholesterol, weight loss, and many other ailments.

20 Awesome Super Smoothies You Can’t Live Without $2.99 This is a raw food recipe book of 20 green smoothies that are made with organic greens, veggies, nuts, seeds, and fruits! They taste wonderful and are great for you!The recipes are so easy even your kids can help make them! Some of the green smoothie recipes are made with spinach, kale, lettuce, celery, cucumbers, strawberries, mangos, blueberries, and many other different fresh organic fruits and vegetables. Even if you don’t like some the ingredients you can switch to another fruit or vegetable that you do like, just as long as you are getting greens in your diet!A raw food diet has more nutrients because the produce is in its most natural form. A raw diet helps to combat the daily toxins that are associated with the air, home, work, etc. Raw food also helps to curtail many diseases such as diabetes, lowers cholesterol, weight loss, arthritis, and many other ailments. These green smoothies are so easy for breakfast or anytime of the day that this recipe book may be the only recipe book you will ever need. Plus they are loaded with so many nutrients that you will feel and look better everyday.

20 Awesome Super Smoothies You Can’t Live Without: Healthy Raw Food Recipes for A Healthy Lifestyle $5.1 Kathy Tennefoss, Shawn Tennefoss (Editor), Created by Recipes 4 Raw Food, Produced by Sunny Cabana Publishing,Paperback, Edition: 2, English-language edition,Pub by Sunny Cabana Publishing, L.L.C.

3-Day Cleanse: Drink Fresh Juice, Eat Real Food, and Get Back into Your Skinny Jeans $9.99 Celebrities, foodies and media people rely on the Blueprint Cleanse for relief from the excess, overindulgence and toxins we are all exposed to every day. Now, the founders of the cleanse praised in Elle, Vogue and Every Day with Rachel Ray, offer THE 3-DAY CLEANSE, an at-home juice cleansing program for everyone. Cleansing allows the digestive system to rid itself of the toxins everyone accumulates from unhealthy eating or from the environment. This is a customized program based on your own personal health and lifestyle. Unlike other programmes the Blueprint Cleanse includes enough calories and natural fats for an easier yet incredibly effective cleanse. This books guides readers through step-by-step guidelines for a 1-day, 3-day and 14-day cleanse, as well as a long-term maintenance plan. There are sidebars with quick tips, secrets and advice from people who have done the cleanse and in addition to the juice, raw and part-raw recipes the authors include advice on battling the urge to cheat and working the cleanse into a busy lifestyle. It will boost your immune system, alleviate allergies and PMS, improve your mood and sex drive and clear up your skin. Finally.

300 Outstanding Dip Recipes $2.99 Chips, Raw Veggies, Chicken Wings, there are just some foods that scream out for dip. In 300 Outstanding Dip Recipes you will find dips for almost every kind of food that you can think about dipping.From Ambrosia Dip to Zesty Zuchinni Dip, there’s a dip for every taste and occasion. Here are just a few of the delicious dips you will find inside: Ambrosia Fruit Dip Anchovy Olive DipB-L-T Dip Baba Ganouj (Tangy Eggplant Dip)Classic Pace Con Queso DipDelicious DipFamous Crab DipHacienda DipHearty Party DipPepperoni Pizza Dip Seven Layer Fiesta DipBanana Bread DipBean Dip A La Dr. PepperByron’s Famous Killer Cheese DipDelightful DipDrunken Tuna DipHickory-Smoked Cheese DipHorseradish Dip Chicago-StyleHotter Than Heck Horseradish DipRich And Creamy Refried Bean DipSplendiferous Guacamole DipTangy Blue Cheese DipZesty Italian Zucchini DipCarlos & Charlie’s Tuna DipDairy Delicious Dip7-Layer Taco DipBerry Delite Fruit DipCincinnati Beer-Cheese DipThree-Layer Deck-The-Halls DipWagonwheel Layered DipNo gathering is complete without dip. Now you can be the hit of the next gathering with one of the awesome dip recipes you will find inside 300 Outstanding Dip Recipes.

300 Outstanding Dip Recipes $1 Chips, Raw Veggies, Chicken Wings, there are just some foods that scream out for dip. In 300 Outstanding Dip Recipes you will find dips for almost every kind of food that you can think about dipping.From Ambrosia Dip to Zesty Zuchinni Dip, there’s a dip for every taste and occasion. Here are just a few of the delicious dips you will find inside: * Ambrosia Fruit Dip * Anchovy Olive Dip * B-L-T Dip * Baba Ganouj (Tangy Eggplant Dip) * Classic Pace Con Queso Dip * Delicious Dip * Famous Crab Dip * Hacienda Dip * Hearty Party Dip * Pepperoni Pizza Dip * Seven Layer Fiesta Dip * Banana Bread Dip * Bean Dip A La Dr. Pepper * Byron’s Famous Killer Cheese Dip * Delightful Dip * Drunken Tuna Dip * Hickory-Smoked Cheese Dip * Horseradish Dip Chicago-Style * Hotter Than Heck Horseradish Dip * Rich And Creamy Refried Bean Dip * Splendiferous Guacamole Dip * Tangy Blue Cheese Dip * Zesty Italian Zucchini Dip * Carlos & Charlie’s Tuna Dip * Dairy Delicious Dip * 7-Layer Taco Dip * Berry Delite Fruit Dip * Cincinnati Beer-Cheese Dip * Three-Layer Deck-The-Halls Dip * Wagonwheel Layered DipNo gathering is complete without dip. Now you can be the hit of the next gathering with one of the awesome dip recipes you will find inside 300 Outstanding Dip Recipes.

7 Secrets To Living Raw Foods $16.95 7 Secrets to Living Raw Foods is written to help educate and support those interested in transitioning to a 100% raw or high raw food lifestyle. This is all about adopting whole food, nutritious, live, plant-based eating, and adopting behaviors that support the change to the raw food lifestyle.7 Secrets to Living Raw Foods is easy to read, full of related quotes, and it gives tips and steps to apply simply in life. At the end of each section is a recipe, and the recipes can be used to build a meal, from beverage to desert. The book is also full of resources so that the reader can easily explore the raw food lifestyle further. 7 Secrets to Living Raw Foods is a ‘must have’ book for the library of any budding raw food enthusiast or those struggling to change their lives to attain increased health and energy!

80 Awesome Raw Food Recipes You Can’t Live Without $9.99 This book of 80 raw food recipes is so easy that even your kids can help make them! The recipes in this book are made with organic or locally grown produce. Organic produce is good for the environment, your family, and you! My book consists of raw recipes like green smoothies, raw burritos, raw wraps, raw lasagna, raw linguini, raw pizzas, raw puddings, raw cookies, raw pies, and even raw ice cream! Having a diet that consists of mostly raw food helps with lowering your changes of diabetes, lowers cholesterol, helps with weight loss, helps make your skin look better, and some say even look younger! Why wouldn’t you want to start on your journey to better health with my new book on raw food recipes and tips for living a healthy life? Eating a diet of raw food isn’t as daunting as you might expect. Even if you just try one recipe a day or week you are on your way to better nutrition and a healthier happier life!

80 Awesome Raw Food Recipes You Can’t Live Without: Raw Food Recipes and Tips for Living A Healthy Life $14.95 Kathy Tennefoss, Shawn Tennefoss (Editor), Produced by Sunny Cabana Publishing,Paperback, English-language edition,Pub by Sunny Cabana Publishing, L.L.C.

A Mother and Daughter Diary of Raw Food Recipes for Beginners $19.95 My daughter and I believe that the foods we eat have a big impact on our health. Thus, we are dedicated to creating nutritious dishes that taste delicious and showing others how to integrate flavorful meals into their diet for improved health. This is why we wrote “a mother and daughter diary of raw food recipes for beginners.”In this book, we dispel the myth that nutritious meals are difficult to prepare, unsatisfying, and bland. Instead we illustrate how easy it is to create and integrate healthy foods into our lifestyle that are satisfying, full of amazing flavors, and require minimal time to prepare. We also share our experiences with raw foods, the health benefits of many of the ingredients used in the dishes and the step-by-step instructions on how to prepare over 50 raw and vegan meals that are packed with the nutrients our bodies need to remain healthy.

A Primitive Diet $16.4 A Primitive Diet is a book of information and recipes free from gluten, yeast, sugar, dairy products, large amounts of meat and grain, and processed foods that today are a major proportion of the modern “western” diet. These recipes are suitable for people of all ages. Don’t be put off trying them just because you consider yourself healthy … you’ll be surprised at the gourmet delights within.What did Primitive Man eat? He gathered fruits, berries, nuts, greens and roots from the soil. Herbs were his medicine. If he was quick and cunning he caught a small animal, fish or bird, or would have found a bird’s egg.The exciting recipes contained between these covers have been created by Beverley Southam from Primitive Man’s vast outdoor pantry, to solve serious health problems of her family many years ago. There is nothing boring about this fresh, wholesome diet. Savour the the taste of Fresh Tomato Soup, Ceviche (a Mexican dish), Salsas, Marinated Fresh Fruit. Feast on Fish in Banana Leaves, Raw Apple Pie complemented with healthy fresh drinks – Strawberry Crush, Iced Pineapple Tea, Orange and Avocado Smoothie. Try healthy treats from around the world. Entertain your family and friends on your special diet without them knowing it’s supposed to be diet food.Included for those who miss their bread and cakes, there are recipes of dampers, pizza bases, cakes and cookies in which to indulge – gluten-free, yeast-free, sugar-free and dairy-free of course! And … who said to be on a special diet is boring?

Alive in Five: Raw Gourmet Meals in Five Minutes! $14.95 Alive in 5′s fast and fresh recipes make preparing raw foods more fun and easier than ever. Acclaimed raw chef Angela Elliott’s clear and simple instructions, incredibly innovative recipes, and contagious joy will inspire you to experience the wonders of raw food dining. Discover tips and shortcuts to help you create meals in about five minutes using just a blender or food processor and easy-to-find ingredients.Eating raw food often helps you to achieve your ideal weight, feel more satisfied, become more energized, and look more radiant and vibrant. With ALIVE in 5, you’ll enjoy an exquisite medley of flavors and feel more healthy and alive.

Alive in Five: Raw Gourmet Meals in Five Minutes! $9.5 Here is a great resource for anyone looking for easy alternatives to complex raw recipes that require lots of time and expensive equipment to prepare. Acclaimed raw chef Angela Elliott shows how to whip up mouth-watering lasagne, spaghetti marinara, stuffed mushrooms, broccoli in “cheese” sauce, apple pie, decadent whipped cream and strawberries, and more. Using easy-to-find ingredients and just a blender or food processor, these recipes are simple and fast to make.

American Nutritionists; C. W. Post, Arnold Ehret, Mila Rechcigl, Johnny Lovewisdom, Russell Blaylock, Jack Lalanne, Earl Mindell $14.14 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: C. W. Post, Arnold Ehret, Mila Rechcigl, Johnny Lovewisdom, Russell Blaylock, Jack Lalanne, Earl Mindell, Viktoras Kulvinskas, Bernarr Macfadden, Adelle Davis, Wilbur Olin Atwater, Sylvester Graham, Robert Atkins, Gary Null, Herbert M. Shelton, Richard K. Bernstein, Gary Taubes, Weston Price, D. Mark Hegsted, Aajonus Vonderplanitz, Thomas H. Jukes, Joel Fuhrman, Robert Marting, Paul F. Iams, Hazel Stiebeling, Zonya Foco, Fred Shank, Barry Sears, Robert Nesheim. Excerpt: Aajonus Vonderplanitz (born 1947) is an American nutritional consultant, speaker, author, and raw food diet advocate residing in Malibu, California . As of 2008, Aajonus has been eating an all-raw diet for 38 years. He developed the Primal Diet , which is a diet consisting of fatty meats , organ meats , dairy , honey , minimal fruit and vegetable juices and coconut cream , all raw. In 1997, he authored a book entitled We Want To Live which included a brief autobiography as well as his raw diet theories and recipes, and he has produced a further enlarged edition of this book in 2005. His second book, The Recipe for Living Without Disease , was published in 2002. In 2002, Vonderplanitz and his diet received national prime time TV exposure in the U.S. with a featured segment, “Rotten Meat Eater”, on Ripley’s Believe It or Not . He has also appeared in radio interviews such as Kim Cohen’s “Raw To Radiant” show. Aajonus regularly gives Primal Diet workshops across the United States and Canada, as well as abroad, in such countries as Finland. The Haigwoods, a family following his Primal Diet, were featured in a 2007 episode of the US TV series Wife Swap . Aajonus is the president of the consumer campaign group, “Right To Choose Real Food” and has repeatedly urged the state of California to relax restrictions on

Andrew Zimmern’s Bizarre World of Food: Brains, Bugs, and Blood Sausage $14.86 Have you ever thought about eating giant flying ants? Or raw camel kidneys? Well, read on to watch Andrew Zimmern not only eat these unique and gross foods, but live to tell the tale about the people, places, and adventures he’s had while roaming the world in search of new and exciting meals. Zimmern takes readers from country to country, visiting local markets, participating in cultural feasts, and chasing down native wildlife to taste what each country has to offer, and discovering what is most authentic about each place he visits and the amazing information he receives while traveling to these countries. And you can too! Come along on Andrew’s amazing adventures and learn fun facts about the animals he encounters, the people he meets, and the places he explores. You’ll also find cool recipes to try at home. So let Andrew Zimmern be your guide as he takes you around the world, eating his way through foods one couldn’t even dream of eating, while celebrating the undiscovered destinations and weird wonders still taking place today.

Andrew Zimmern’s Bizarre World of Food: Brains, Bugs, and Blood Sausage $15.99 Have you ever thought about eating giant flying ants? Or raw camel kidneys? Well, read on to watch Andrew Zimmern not only eat these unique and gross foods, but live to tell the tale about the people, places, and adventures he’s had while roaming the world in search of new and exciting meals. Zimmern takes readers from country to country, visiting local markets, participating in cultural feasts, and chasing down native wildlife to taste what each country has to offer, and discovering what is most authentic about each place he visits and the amazing information he receives while traveling to these countries. And you can too! Come along on Andrew’s amazing adventures and learn fun facts about the animals he encounters, the people he meets, and the places he explores. You’ll also find cool recipes to try at home. So let Andrew Zimmern be your guide as he takes you around the world, eating his way through foods one couldn’t even dream of eating, while celebrating the undiscovered destinations and weird wonders still taking place today.

Andrew Zimmern’s Bizarre World of Food: Brains, Bugs, and Blood Sausage $13.59 Readers are invited to eat their way around the world with Travel Channel’s Zimmern as he tastes the grossest, most unique food, including raw came kidneys and giant flying ants. Includes recipes to try at home.

Andrew Zimmern’s Bizarre World of Food: Brains, Bugs, and Blood Sausage $10.99 Have you ever thought about eating giant flying ants? Or raw camel kidneys? Well, read on to watch Andrew Zimmern not only eat these unique and gross foods, but live to tell the tale about the people, places, and adventures he’s had while roaming the world in search of new and exciting meals. Zimmern takes readers from country to country, visiting local markets, participating in cultural feasts, and chasing down native wildlife to taste what each country has to offer, and discovering what is most authentic about each place he visits and the amazing information he receives while traveling to these countries. And you can too! Come along on Andrew’s amazing adventures and learn fun facts about the animals he encounters, the people he meets, and the places he explores. You’ll also find cool recipes to try at home. So let Andrew Zimmern be your guide as he takes you around the world, eating his way through foods one couldn’t even dream of eating, while celebrating the undiscovered destinations and weird wonders still taking place today.

Ani’s Raw Food Asia: Easy East-West Fusion Recipes $13.76 From Ani’s raw food empire, a cookbook steeped in the author’s heritage–the first raw Asian cookbook.

Ani’s Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way $22.5 From Ani’s raw food empire, a cookbook steeped in the author’s heritage—the first raw Asian cookbook.

Ani’s Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way $22.5 From Ani’s raw food empire, a cookbook steeped in the author’s heritage—the first raw Asian cookbook.

Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats $11.5 From the author of “Ani’s Raw Food Kitchen”–a full-color, giftable collection of raw sweets and treats recipes, a la “Vegan Cupcakes Take Over the World”

Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats $17.95 From the author of Ani’s Raw Food Kitchen—a full-color, giftable collection of raw sweets and treats recipes, à la Vegan Cupcakes Take Over the World

Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats $17.95 From the author of Ani’s Raw Food Kitchen—a full-color, giftable collection of raw sweets and treats recipes, à la Vegan Cupcakes Take Over the World

Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food $27.95 From the nation’s premiere raw food chef, the go-to reference for all things raw, with more than 200 recipes and tips for newbies and seasoned raw foodies alike

Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food $19 From the nation’s premiere raw food chef, the go-to reference for all things raw, with more than 200 recipes and tips for newbies and seasoned raw foodies alike

Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food $17.08 From the author of “Ani’s Raw Food Kitchen” and “Ani’s Raw Food Desserts” comes this collection that once again proves that one does not have to sacrifice taste to reap the benefits of raw foods, all while living a greener lifestyle. Photographs throughout.

Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food $16.15 From the author of “Ani’s Raw Food Kitchen” (over 45,000 copies sold) and “Ani’s Raw Food Desserts,” comes the go-to book for all things raw.

Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food $27.95 From the nation’s premiere raw food chef, the go-to reference for all things raw, with more than 200 recipes and tips for newbies and seasoned raw foodies alike

Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes $19.95 This is the ultimate gourmet, living foods “uncookbook” for busy people.You don’t have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more.Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble.Make your own kitchen more living-foods friendly with Chef Ani’s tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.

Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes $19.95 This is the ultimate gourmet, living foods “uncookbook” for busy people.You don’t have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more.Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble.Make your own kitchen more living-foods friendly with Chef Ani’s tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.

Ani’s Raw Food Kitchen: Easy, Delectable Living Foods Recipes $12 These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into the daily diet. Chef Ani Phyo offers delicious raw, animal-free versions of breakfast scrambles, pancakes, chowders, bisques, and other soups, cheeses, lasagna, burgers, cobblers, pies, cakes, and more.

Baby Greens: A Live-Food Approach for Children of All Ages $6.16 The typical American diet is a major factor in the epidemic of obesity and poor health in the country’s children. Baby Greens helps parents establish healthy eating habits in their children—and themselves—through a diet rich in raw foods. A lively mix of education, philosophy, recipes, and activities, the book adapts the living foods approach for all ages and lifestyles. The first part of the book explains the principles of bioenergetic nutrition and shows how cutting-edge nutritional practices—including nutritional individuality, pH balance, terrain testing, and homeopathy—can dramatically improve a child’s health. In addition to recipes and resources, the second part offers insights into the holistic approach to pregnancy, breastfeeding, extended breastfeeding, weaning, food experimentation, play, and other daily activities. Written in reassuring, easy to understand language, Baby Greens empowers parents to step outside the fast food box and take a proactive approach to maintaining their family’s health and well-being.

Balanced Plate: The Essential Elements of Whole Foods and Good Health $0.05 Famed raw foods chef Renée Loux celebrates the growing whole foods movement with over 150 delicious, creative recipes and practical advice for leading a healthy, whole lifeIn her first book, Living Cuisine, Renée Loux showed how nutritious and satisfying raw foods cuisine can be. Now she takes a broader look at the benefits of a diet rich in natural, whole foods. Under the banner of “nutritional cross-training,” Renée outlines the basic principles of such dietary plans as macrobiotics and Ayurveda, and dishes up flavorful whole foods recipes for optimal health—including Ratatouille Thin Crust Pizza, Roasted Spring Vegetable Salad, and Lemon Vanilla Ginger Snaps—with a nod to gluten-free living, blood sugar balance, and boosted immunity.You are what you eat, Renée explains, but you are also what you use to clean your house and your skin, and so sprinkled throughout the book readers will find ideas for introducing the whole-foods philosophy to their home and beauty routines, including tips for composting and choosing a healthy water filter.When Living Cuisine appeared, Alicia Silverstone applauded Renée’s recipes, saying: “Incredibly rich and delicious and full of health and restorative energy, her food is medicine.” Part eco-friendly cookbook and part organic lifestyle guide, this new book reflects that same spirit, while presenting the essential elements of living well through whole foods, and living responsibly for a sustainable future.

Becoming Raw: The Essential Guide to Raw Vegan Diets $24.95 Nutrition experts Brenda Davis and Vesanto Melina once again provide the essential information needed to safely embrace a new dietary lifestyle. As they did for vegetarians and vegans in Becoming Vegetarian and Becoming Vegan, they present the first authoritative look at the science behind raw foods. More people are jumping onto the raw foods bandwagon either to lose weight, fight chronic health problems, or simply to benefit from the high level of nutrients found in uncooked or sprouted foods. The authors offer science-based answers to tough questions about raw foods and raw diets, furnish nutrition guidelines and practical information, and show how to construct a raw diet that meets recommended nutrient intakes simply and easily. A section of over forty-five recipes provides dishes for any time of day and every occasion. Food historian Rynn Berry fills readers in on the history or raw diets. Also includes a section on what foods and equipment are needed to get started and what raw food preparation basics are good to master.

Book of Yields: Accuracy in Food Costing and Purchasing $5.83 Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef’s best resource for planning and preparing food more quickly and accurately. It is the food service manager’s most powerful tool for controlling costs.With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math!Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 1,000 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to food preparation, purchasing decisions, and controlling costs, The Book of Yields, Seventh Edition will always be the best, most practical tool in your kitchen. Organized by type of food—such as dry and fresh herbs, vegetables, fruit, flours, meats, and othersContains measurements that reflect how specific foods are typically measured in recipes—including the number of tablespoons or whole pieces in one ounceFor produce items, trim yields are presented as both weight and percentage of original weight, as well as how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one trimmed cup weighsReflects the current trend towards more global menu offerings by including many new Asian and Latin foodsThe Book of Yields, Seventh Edition is a valuable, easy-to-use resource for students as well as professional chefs and food service managers who need quick and exact measurements for scratch items.Go to www.wiley.com/college for

Book of Yields: Accuracy in Food Costing and Purchasing $55.75 Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef’s best resource for planning and preparing food more quickly and accurately. It is the food service manager’s most powerful tool for controlling costs.With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math!Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 1,000 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to food preparation, purchasing decisions, and controlling costs, The Book of Yields, Seventh Edition will always be the best, most practical tool in your kitchen. Organized by type of food—such as dry and fresh herbs, vegetables, fruit, flours, meats, and othersContains measurements that reflect how specific foods are typically measured in recipes—including the number of tablespoons or whole pieces in one ounceFor produce items, trim yields are presented as both weight and percentage of original weight, as well as how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one trimmed cup weighsReflects the current trend towards more global menu offerings by including many new Asian and Latin foodsThe Book of Yields, Seventh Edition is a valuable, easy-to-use resource for students as well as professional chefs and food service managers who need quick and exact measurements for scratch items.Go to www.wiley.com/college for

Book of Yields: Accuracy in Food Costing and Purchasing $95.75 Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef’s best resource for planning and preparing food more quickly and accurately. It is the food service manager’s most powerful tool for controlling costs.With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math!Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 1,000 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to food preparation, purchasing decisions, and controlling costs, The Book of Yields, Seventh Edition will always be the best, most practical tool in your kitchen. Organized by type of food—such as dry and fresh herbs, vegetables, fruit, flours, meats, and othersContains measurements that reflect how specific foods are typically measured in recipes—including the number of tablespoons or whole pieces in one ounceFor produce items, trim yields are presented as both weight and percentage of original weight, as well as how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one trimmed cup weighsReflects the current trend towards more global menu offerings by including many new Asian and Latin foodsThe Book of Yields, Seventh Edition is a valuable, easy-to-use resource for students as well as professional chefs and food service managers who need quick and exact measurements for scratch items.Go to www.wiley.com/college for

Canadian Food Writers: Ani Phyo, Anne Garber, Michael Allemeier, Vesanto Melina, Savella Stechishin, Bonnie Stern, Sarah Kramer, Siue Moffat $11.12 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Ani Phyo, Anne Garber, Michael Allemeier, Vesanto Melina, Savella Stechishin, Bonnie Stern, Sarah Kramer, Siue Moffat, Greta and Janet Podleski, Edna Staebler, Norene Gilletz, Jacob Richler, Naomi Duguid, Gail Simmons, Laura Calder, Jehane Benoît. Excerpt: Ani Phyo (born July 17, 1968) is an organic eco chef , author , whole food and sustainable agriculture advocate and founder of SmartMonkey Foods. Phyo s book, Ani s Raw Food Kitchen: Easy, Delectable Living Food Recipes published by Marlowe

Chocolate $17.98 Beautifully produced and presented in an attractive box, this two-volume celebration of one of the world’s most beloved confections is a must for chocoholics everywhere. Its mouthwatering photographs, taken by one of France’s leading food photographers, are feasts for the eyes, making Chocolate an ideal gift. In the first volume, The History of Chocolate, chocolate lovers can discover the fascinating story behind this global favorite, and how the discovery of the cocoa bean and its subsequent transformation into a valuable commodity changed the face of history. This volume looks at the processes involved in transforming the raw bean into delectable confectionary, as well as the cultural role it played, with the establishment of Europe’s finest chocolate houses and its acceptance at all levels of society.The second volume, The Taste of Chocolate is devoted to appreciating chocolate in all its myriad guises, and includes useful tips on the optimal conditions to savor this black gold and how to find the perfect accompaniments, whether fruit, cheese, wine, or spices. It explains the terms used by the professionals—defining garniture, couverture, or ganache, for example—and the specialist techniques used in preparing the basic material into delectable confectionary. This connoisseur’s appreciation of chocolate is rounded off by a collection of irresistible chocolate recipes, including Chocolate-Cherry Mousse, Grand-Marnier Chocolate Cake, Chocolate Fondue with Fruit, and Chocolate-Praline Tart. Dare to indulge…

Chocolate, Cocoa and Confectionery: Science and Technology $359 Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

Complete Idiot’s Guide to Eating Raw $13.99 A raw food diet is a purely healthy diet.More people than ever are turning to a raw food diet. In this guide, readers will find the secrets to raw food weight loss; how raw foods can heal the body and boost energy and enthusiasm; information on the anti-aging properties of raw food; and 100+ recipes that show how raw foods can be combined into delectable meals.* Fully explains the benefits of this increasingly popular diet choice, plus presents a mini cookbook that gets readers started on their new regimen* Recently published studies indicate that rheumatoid and fibromyalgia patients—who number in the millions—can benefit from an uncooked vegan diet rich in antioxidants, lactobacilli, and fiber

Complete Idiot’s Guide to Eating Raw $16.95 A raw food diet is a purely healthy diet.More people than ever are turning to a raw food diet. In this guide, readers will find the secrets to raw food weight loss; how raw foods can heal the body and boost energy and enthusiasm; information on the anti-aging properties of raw food; and 100+ recipes that show how raw foods can be combined into delectable meals.* Fully explains the benefits of this increasingly popular diet choice, plus presents a mini cookbook that gets readers started on their new regimen* Recently published studies indicate that rheumatoid and fibromyalgia patients—who number in the millions—can benefit from an uncooked vegan diet rich in antioxidants, lactobacilli, and fiber

Confessions Of An East Coast Raw Vegan $20 Confessions of an East Coast Raw Vegan is a guide to creating and maintaining a raw foods lifestyle while living on the East Coast of the United States or in other cold climates. In this book, Brandi Rollins provides you with simple and low-cost strategies for handling the cold winters while on the raw foods diet. Brandi reveals the benefits to eating raw foods while living on the East Coast, and provides recipes for green smoothies, juices and nut milks, breakfast, entrees and sides, soups, salads and dressings, and dips, as well as breads, crackers, and desserts. This book is perfect for raw vegans or individuals who are considering the raw foods diet but aren't sure how to do it. With over 50 recipes, gorgeous photos, nutrition information below each recipe, and seasonal food charts, this book provides an awesome resource for any raw vegan, especially those located on the East Coast!

Cook from Your Heart: Recipes for Transformation $43.78 Cook from your Heart: Recipes for Transformation “This is more than just a cookbook. It’s a fabulous book!” – Loren Slocum. Your body is sacred space. Care for it well. Whether you enjoy meat, vegetarian, vegan or raw foods cuisine, this book has an enticing recipe to help you take the next simple step to healthy longevity. It also includes nutrition and food safety information (recipes for your mind), insightful stories and quotes from the wisdom teachers of our time (recipes for your spirit) and beautiful color photos. Have you noticed that the way you cook and eat is also the way you live your life? What we feed our bodies and what we feed our souls are intimately intertwined and the choices we make have far reaching consequences in our own lives and the lives of others. Cook from Your Heart is not a new diet plan, but rather a more conscious, heart centered approach to cooking, eating and daily living. When you Cook from Your Heart, you can create a life of health, love, harmony and beauty.

Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic $17.95 Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise. A wider culinary horizon with internationally inspired dishes is offered—ideal for creating cuisine that allows people, animals, and the environment to thrive. With planned menus for all occasions; clear symbols for raw, low-fat, soy-free, and wheat-free recipes; and a section on making basics such as seitan and nondairy milks, this is an essential handbook for those interested in cooking the very best vegan food.

Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic $13.99 Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise. A wider culinary horizon with internationally inspired dishes is offered—ideal for creating cuisine that allows people, animals, and the environment to thrive. With planned menus for all occasions; clear symbols for raw, low-fat, soy-free, and wheat-free recipes; and a section on making basics such as seitan and nondairy milks, this is an essential handbook for those interested in cooking the very best vegan food.

Cooking Mama (DS) $19.96 Learn how to cook with your Nintendo DS! As a budding chef you must first prepare foods then combine raw ingredients together as you cook them on the stove. Follow real recipes or experiment with your own combinations to create a culinary masterpiece with your stylus. Features Create 76 different, real world dishes from fried eggs to cabbage meat rolls! By mastering the first 15 recipes you can unlock 61 increasingly complex bonus recipes to expand your skills in the kitchen. The stylus is your master kitchen tool! Use it in more than 200 mini-games to chop, slice, pan fry, knead, grate, mash, tenderize, mix, peel, carve, roll and more. Once your dish is ready, you can even use the stylus to prepare the final layout of your meal. Cool food down by blowing into the Nintendo DS microphone Combine recipes to create more advanced dishes Share recipes with up to 4 other people or transfer a saved game to a friend via the DS wireless link Earn bronze, silver and gold medals based on the quality of your cooking Practice mode lets you finetune your cooking skills without being judged

Craft of Cooking: Notes and Recipes from a Restaurant Kitchen $1.55 From Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York’s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like.Craft of Cooking leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies.And then there are the recipes. Craft of Cooking presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give

Craft of Cooking: Notes and Recipes from a Restaurant Kitchen $23.5 From Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York’s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like. Craft of Cooking leads you through Colicchio’s thought process in choosing raw materials–like what to look for in fresh fish, or how to choose the perfect mushroom–to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies. And then there are the recipes. Craft of Cooking presents 140recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a “fly-on-the-wall” experience of visiting the Craft kitchen for themselves. Dishes are divided-

Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors $2.5 From the Atlantic Ocean to well-tended organic farms, Maine’s landscape offers some of the country’s best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce.Food writer Brooke Dojny counts herself among those who love the cooking of Maine — the flavors, the oddities, the quirks, the people, the lore, and the language. Join her on a delicious journey through the foodways of one of our most diverse culinary regions, where tried and-true flavors and innovative creations live comfortably together on home dinner plates and restaurant menus. In Maine, where the craggy coastline is so much a part of the state’s image, there’s no getting away from seafood. Both shellfish and fin-fish are enjoyed year-round. Lobster stews, salads, and pies; steamed mussels and fried clams; oven-roasted cod and seared halibut are just a few of the traditional fish dishes, so simple to make at home, that are represented here. Dojny’s love for the local produce finds its way into warming soups, bright side dishes, and entrées that pair native produce with fish and meats. And yes, Maine’s growing season is short, but the people are resourceful. Pickled and preserved vegetables, along with salted and smoked fish and dried beans nourish throughout the winter months.Dojny’s tribute to the food of her adopted home boasts 165 recipes in all, including a few dozen from some of Maine’s most accomplished chefs, and a sweet nod to those famous wild blueberries, in pancakes, muffins, pies, scones, and other baked goods. Local stories and food lore, historical facts and literary quotes, and a traveler’s guide to hidden road

Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State $19.95 The sharp tang of cheddar cheese and the earthy sweetness of maple syrup are Vermont’s signature flavors. But they’re just the tip of the iceberg. Dairy farms support cheese production that goes far beyond classic cheddars. Farmers coax an impressive variety and quantity of produce from land that’s buried under snow for many months of the year. Game animals, rabbits, and traditional livestock thrive on small family farms committed to using sustainable, organic methods.Taking advantage of this wonderful food are innovative chefs trained to bring out the best in their ingredients, B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up® Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic tastes of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar.This insider’s view of Vermont cooking is rounded out with profiles of the people and places that make the state’s food scene so exciting. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, and craft brewers who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients.

Dog Food Recipes Cookbook: Dog Treat Recipes, Raw Dog Food Recipes and Healthy Dog Food Secrets $12.95 Karen L. Armstrong,Paperback, English-language edition,Pub by CreateSpace

Dolci: Italy’s Sweets $21.39 Join Francine Segan on a virtual tour of Italy with more than 125 recipes for cookies, cakes, pastries, frozen confections, and more. Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant. In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians today–including a light and luscious “updated” Tiramisu that does not use raw eggs. Segan brings each recipe to life, introducing the countless cooks from whom she learned them: Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers. A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide.

Easy Green Living: The Ultimate Guide to Simple, Eco-Friendly Choices for You and Your Home $25 We are what we eat, but we also are what we use to clean our homes, pamper our skin, and decorate our rooms, according to Renée Loux, accomplished raw food chef, award-winning author, and host of Fine Living TV’s Easy Being Green. In her new book, Easy Green Living, she applies her whole-foods philosophy to home, garden, and beauty routines.Renée Loux demonstrates that being green at home is easy, affordable, and better in every sense of the word. She discusses the daily choices we face that can keep the home, personal care, and beauty routines free of toxins. She exposes the dirt on cleaning products and common hazardous ingredients and reveals her recommendations for greener options, including her “Green Thumb Guides” for choosing non-toxic, eco-smart, and human-friendly products. Peppered with compelling and inspiring facts, Easy Green Living is full of “5 Step” lists, products and recipes for green cleaning, helpful charts, safer choices for every room, and inspirational advice so we can save the planet—one cleaning spritz at a time.As recent special issues of Vanity Fair, Time, Newsweek, and other major publications have demonstrated, going green is an idea whose time has come. Whether addressing big-picture topics like renewable energy, or offering simple suggestions for everyday living, this complete lifestyle guide shows that healthier choices don’t mean a radical or complicated life change—it is, after all, easy to be green.

Easy Sexy Raw: 130 Raw Food Recipes, Tools, and Tips to Make You Feel Gorgeous and Satisfied $11.43 Carol Alt,Paperback, English-language edition,Pub by Crown Publishing Group on 05-01-2012

Easy Sexy Raw: 130 Raw Food Recipes, Tools, and Tips to Make You Feel Gorgeous and Satisfied $16.14 Easy Sexy Raw: 130 Raw Food Recipes, Tools, and Tips to Make You Feel Gorgeous and Satisfied

Easy Sexy Raw: 130 Raw Food Recipes, Tools, and Tips to Make You Feel Gorgeous and Satisfied $11.99 Carol Alt,NOOK Book (eBook), English-language edition,Pub by Crown Publishing Group on 05-01-2012

Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes $21.21 Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes

Eating For Beauty $13.47 In Eating For Beauty, author David Wolfe, one of America’s foremost nutrition experts, describes how to cleanse, nourish and beautify by utilizing the benefits of a fresh-food diet. The lessons contained within this book can be applied to improve one’s appearance, vitality, and health. This book is about how to become more beautiful, not just how to maintain beauty or even slow the aging process. It is about rejuvenation at the deepest level, and the enjoyment of life.This book contains the key for creating beauty within oneself through diet and other complementary factors. Though it explores the role of yoga, beauty sleep, and the psychology of beauty, this book is primarily about the way to eat for beauty. The Beauty Diet is based on principles of raw nourishment—representing the cutting edge nutritional science. With scientific explanations of the human body’s chemical reactions to various elements of nutrition, physical activity and sleep, this book provides a guide for how to reach your potential for beauty. More than 30 gourmet “beauty recipes” and in-depth descriptions of beneficial foods help to steer beauty-seekers down the path of aesthetic enlightenment. The magical, beautifying secrets held within this book will help the human race reclaim one of its most divine attributes: beauty, inside and out.* Note: the following text is missing from page 42:“ … recommend that you include more proteins (amino acids) in your diet in the form of some of the protein-rich foods listed on page 41.”

Eating in the Raw: A Beginner’s Guide to Getting Slimmer, Feeling Healthier, and Looking Younger the Raw-Food Way $2.05 Ten years ago, Carol Alt was feeling bad. Really bad. She had chronic headaches, sinusitis, and stomach ailments; she was tired and listless. And then Carol started eating raw—and changed her life. Eating in the Raw begins with her story and then presents practical, how-to information on everything you need to know about the exciting movement that’s been embraced by Demi Moore, Pierce Brosnan, Sting, Edward Norton, and legions of other health-minded people. You’ll learn:•What exactly raw food is—and isn’t—and how to integrate it into your diet•How to avoid the all-or-nothing pitfall: you can eat some cooked foods, you can eat some foods partially cooked, and you don’t have to deprive yourself•Why raw food is not just for vegetarians or vegans—Carol eats meat, and so can you•The differences between cooked and raw vitamins, minerals, and enzymes, and what they mean for you•An ease-in approach to eating raw, and how to eat raw in restaurantsIn addition, Carol answers frequently asked questions and offers forty simple recipes for every meal, from light dishes such as Gazpacho and Lentil Salad to entrees including Tuna Tartare and Spaghetti al Pesto and even desserts like Pumpkin Pie and Apple Tart with Crème Anglaise—rounding out a thorough, accessible, and eminently compelling case why in the raw is the best way to eat.

Eating in the Raw: A Beginner’s Guide to Getting Slimmer, Feeling Healthier, and Looking Younger the Raw-Food Way $12.99 Ten years ago, Carol Alt was feeling bad. Really bad. She had chronic headaches, sinusitis, and stomach ailments; she was tired and listless. And then Carol started eating raw—and changed her life. Eating in the Raw begins with her story and then presents practical, how-to information on everything you need to know about the exciting movement that’s been embraced by Demi Moore, Pierce Brosnan, Sting, Edward Norton, and legions of other health-minded people. You’ll learn:•What exactly raw food is—and isn’t—and how to integrate it into your diet•How to avoid the all-or-nothing pitfall: you can eat some cooked foods, you can eat some foods partially cooked, and you don’t have to deprive yourself•Why raw food is not just for vegetarians or vegans—Carol eats meat, and so can you•The differences between cooked and raw vitamins, minerals, and enzymes, and what they mean for you•An ease-in approach to eating raw, and how to eat raw in restaurantsIn addition, Carol answers frequently asked questions and offers forty simple recipes for every meal, from light dishes such as Gazpacho and Lentil Salad to entrees including Tuna Tartare and Spaghetti al Pesto and even desserts like Pumpkin Pie and Apple Tart with Crème Anglaise—rounding out a thorough, accessible, and eminently compelling case why in the raw is the best way to eat.

Eating in the Raw: A Beginner’s Guide to Getting Slimmer, Feeling Healthier, and Looking Younger the Raw-Food Way $11.68 By eating foods that have not been chemically altered by heat, the body is able to retain more vitamins, minerals, enzymes, and nutrients. “Eating in the Raw” shows how to ease into this new way of eating and provides 40 recipes that leave no doubt about how delicious the raw food approach can be.

Entertaining in the Raw $22.56 Chef Kenney takes the raw food lifestyle to exquisite new heights with recipes that span many ethnicities–including Asian, Latin, French, and Indian–and features appetizers, tapas, main dishes, breads, sauces, and decadent desserts.

Entertaining in the Raw $13.02 MATTHEW KENNEY’S ENTERTAINING IN THE RAW CHEF MATTHEW KENNEY TAKES THE RAW FOOD lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and philosophy on food to bring you recipes for outstanding raw food dishes that will titillate your guests’ taste buds. The recipes span many ethnicities, including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Matthew’s focus is always on fresh fruits and vegetables, organic, and buying food locally and in season. Matthew Kenney’s books have sold more than 150,000 copies. He has appeared on the Today Show, the Food Network, and numerous talk shows.Raw food is whole, fresh, and includes preferable organic ingredients none of which may be heated above 118 degrees. Studies by the American Medical Association show that people on a plant-based diet, including raw, may be able to prevent or delay cancer. They are also less likely to develop heart disease, obesity, and diabetes. Author tour in select cities. Online marketing and promotions. Print and web advertising campaign. National broadcast and print publicity. Co-op available. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of many successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney’s Mediterranean Cooking.

Entertaining in the Raw $19.99 MATTHEW KENNEY’S ENTERTAINING IN THE RAW CHEF MATTHEW KENNEY TAKES THE RAW FOOD lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and philosophy on food to bring you recipes for outstanding raw food dishes that will titillate your guests’ taste buds. The recipes span many ethnicities, including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Matthew’s focus is always on fresh fruits and vegetables, organic, and buying food locally and in season. Matthew Kenney’s books have sold more than 150,000 copies. He has appeared on the Today Show, the Food Network, and numerous talk shows.Raw food is whole, fresh, and includes preferable organic ingredients none of which may be heated above 118 degrees. Studies by the American Medical Association show that people on a plant-based diet, including raw, may be able to prevent or delay cancer. They are also less likely to develop heart disease, obesity, and diabetes. Author tour in select cities. Online marketing and promotions. Print and web advertising campaign. National broadcast and print publicity. Co-op available. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of many successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. He is the author of several cookbooks, including Everyday Raw, Raw Food Real World, and Matthew Kenney’s Mediterranean Cooking.

Everyday Raw $14.99 Enjoy raw food every day! This book is simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Whether it is a smoothie, a salad, or a midmorning snack, you will love the fresh and delicious recipes Matthew Kenney has created. The book also includes substantial main dishes, like Pad Thai and Tomato, Basil, and Ricotta Pizza, as well as decadent desserts like Frozen Goji Berry Soufflé and Chocolate Hazelnut Tart. The chapter Unbaked teaches you to make crackers and breads using raw food techniques and ingredients, and the chapter on Spreads, Dips, and Sauces is filled with favorites like Pineapple Mango Salsa and Roasted Pepper Hummus with Lime. Many of the recipes require no additional equipment, and others something as simple as a blender.Everyday Raw is for everyday people who want healthy food and great flavor. If you want to eat well and feel great, this book is for you. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. Matthew’s passion for raw food has taken him into new realms of creativity, flavor, and healthy living. He is the author of several cookbooks, including Raw Food Real World and Matthew Kenney’s Mediterranean Cooking.

Everyday Raw $13.17 Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven’t started eating raw food sooner!

Everyday Raw $19.99 Enjoy raw food every day! This book is simple, straightforward, and easy to use. The recipes are for everyone interested in fresh, healthy, local, and organic food that tastes great. Whether it is a smoothie, a salad, or a midmorning snack, you will love the fresh and delicious recipes Matthew Kenney has created. The book also includes substantial main dishes, like Pad Thai and Tomato, Basil, and Ricotta Pizza, as well as decadent desserts like Frozen Goji Berry Soufflé and Chocolate Hazelnut Tart. The chapter Unbaked teaches you to make crackers and breads using raw food techniques and ingredients, and the chapter on Spreads, Dips, and Sauces is filled with favorites like Pineapple Mango Salsa and Roasted Pepper Hummus with Lime. Many of the recipes require no additional equipment, and others something as simple as a blender.Everyday Raw is for everyday people who want healthy food and great flavor. If you want to eat well and feel great, this book is for you. Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. He has been nominated for the James Beard Rising Star Award. Matthew has been the chef and partner of numerous successful restaurants, including Matthew’s, Canteen, Commune, Mezze, and The Plant. Matthew’s passion for raw food has taken him into new realms of creativity, flavor, and healthy living. He is the author of several cookbooks, including Raw Food Real World and Matthew Kenney’s Mediterranean Cooking.

Everyday Raw Desserts $19.99 Everyday Raw Desserts combines Mathe w Keney’s fresh recipes and sense of style in creating fabulous all-raw desserts. Well known and respected in the raw food world, Kenney includes an abundance of recipes not typically expected to be raw, from cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream. Forty breathtaking photos and more than seventy-five recipes will make a sweet splash on the raw food scene.Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Searsport, Maine.

Everyday Raw Desserts $12.88 Everyday Raw Desserts combines Matthew Kenney’s fresh recipes and sense of style to create fabulous all-raw desserts. Matthew is well known and respected in the raw food world. The book includes an abundance of recipes not typically expected to be raw such as cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream. Featuring forty breathtaking photos and more than seventy-five decadent recipes, Everyday Raw Desserts is the perfect cookbook for raw food enthusiasts, or those looking for a fresh taste. These desserts are sure to charm the senses for an everyday treat and special occasions alike.

Everyday Raw Desserts $9.99 Everyday Raw Desserts combines Mathe w Keney’s fresh recipes and sense of style in creating fabulous all-raw desserts. Well known and respected in the raw food world, Kenney includes an abundance of recipes not typically expected to be raw, from cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream. Forty breathtaking photos and more than seventy-five recipes will make a sweet splash on the raw food scene.Matthew Kenney is a chef, restaurateur, caterer, and food writer. He has appeared on the Today Show, the Food Network, and numerous morning and talk shows. Matthew splits his time between New York and Searsport, Maine.

Everyday Raw Express: Recipes in 30 Minutes or Less $12.88 Many readers love the benefits and philosophy behind eating raw food, but too often the recipes take hours–or even several days–to prepare. “Everyday Raw Express” offers delicious soup, smoothies, pastas, wraps, and more all prepared in 30 minutes or less.

Everyday Wholesome Eating in the Raw: Cost-Effective and Time-efficient Raw Food Recipes for Everyday People $15.95 Kim Wilson,Other Format, English-language edition,Pub by Simply Natural Health

FYI Guide on 50 Raw Food Recipes $0.99 Life101,NOOK Book (eBook), English-language edition,Pub by Health101

Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family $14.95 Buy groceries in bulk, prepare family-friendly dishes, package in meal-sized freezer bags, then stock the freezer with ready-to-defrost-and-serve tasty homemade meals. This is the winning system of Fix, Freeze, Feast, a cookbook that has already attracted an enthusiastic following among busy families.Millions of shoppers save money by buying groceries in bulk – trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten – unlabeled and unrecognizable under lays of ice crystals – in the back of the freezer.In the new paperback edition of Fix, Freeze, Feast, authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment’s notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn’t be without.Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, Fix, Freeze, Feast meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. Fix, Freeze, Feast, also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer!

Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family $14.95 Buy groceries in bulk, prepare family-friendly dishes, package in meal-sized freezer bags, then stock the freezer with ready-to-defrost-and-serve tasty homemade meals. This is the winning system of Fix, Freeze, Feast, a cookbook that has already attracted an enthusiastic following among busy families.Millions of shoppers save money by buying groceries in bulk – trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten – unlabeled and unrecognizable under lays of ice crystals – in the back of the freezer.In the new paperback edition of Fix, Freeze, Feast, authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment’s notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn’t be without.Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, Fix, Freeze, Feast meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. Fix, Freeze, Feast, also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer!

Food Is Culture $17.7 Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption—represents a cultural act. Even the “choices” made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions.Massimo Montanari begins with the “invention” of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari’s concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

Food Selection and Preparation: A Laboratory Manual $46.99 Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises—addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry—guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students’ knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today’s palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.

Food Selection and Preparation: A Laboratory Manual $46.99 Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises—addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry—guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students’ knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today’s palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.

Fresh: The Ultimate Live-Food Cookbook $18.95 Cookbooks need not—indeed, should not—involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years’ experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.

Fresh: The Ultimate Live-Food Cookbook $13.95 Cookbooks need not—indeed, should not—involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years’ experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.

Fresh: The Ultimate Live-Food Cookbook $12.49 Cookbooks need not–indeed, should not–involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years’ experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. “Fresh “covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.

Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in America $24.95 Passionate and playful, this is the first comprehensive guide to identifying, serving, and savoring one of America’s original and most delicious foods. Considered one of the great sensual foods since the time of ancient Rome, eaten in the United States since its earliest human habitation, oysters are now seeing an American renaissance. Like wine and cheese, they owe much of their flavor to terroir, or the specific environment in which they grow—indeed, oysters are the food that tastes most like the sea. Today, there are at least two hundred unique oyster “appellations” in North America, each producing oysters with a distinct and consistent flavor—some merely passable, others dazzling. Beautifully written and illustrated, A Geography of Oysters is an indispensable guide to the oysters of America, describing each oyster’s appearance, flavor, origin, and availability. Readers will learn how to shuck, how to pair wines and oysters, and how to navigate a raw bar with skill and panache. The book includes recipes, maps, black-and-white photos, and a color guide, as well as lists of top oyster restaurants, producers, and festivals. Painting a picture of the quirky characters who farm oysters and the gorgeous stretches of coast where these delicacies are found, A Geography of Oysters is both terrific reading and the guide that foodies of all types have been waiting for.

Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home $24.99 Go raw, get radiant, start a revolution! A raw-food diet is a healthful way to detox, clear up your skin, shed a few pounds, and feel radiant. But who has time to track down hard-to-find ingredients and whip up labor-intensive recipes every day? (Hint: not you!) So what’s the best way to start? Going Raw gives you everything you need to start enjoying the benefits of a raw-food lifestyle, all in this gorgeous guide.Judita Wignall’s Going Raw combines the flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef.— Fully illustrated raw-food techniques, from slicing a coconut to sprouting your own seeds— More than 100 delicious, fresh, gourmet food recipes—smoothies, salads, “burgers,” and beyond— On the bonus DVD you’ll find a video tutorial for several raw-food techniques, including how to use a dehydrator, basic knife skills, slicing with a mandoline, and spiralizing vegetablesInside you’ll find:—      Green Smoothies—      Berries and Cream Crepes—      Dandelion Salad—      Thai Green Bean Salad—      Herbed Cashew Hemp Cheese—      Broccoli and Mushrooms with Wild Rice—      Spaghetti Bolognese—      Asian Noodle “Stir Fry”—      Classic Veggie Pizza—      Coconut-Curry Samosas with Plum Chutney—      Orange-Chocolate Mousse Parfait—      Mexican Spiced Brownies—      Apple Cobbler with Maple Cream—      How to grow your own

Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home $24.99 Go raw, get radiant, start a revolution! A raw-food diet is a healthful way to detox, clear up your skin, shed a few pounds, and feel radiant. But who has time to track down hard-to-find ingredients and whip up labor-intensive recipes every day? (Hint: not you!) So what’s the best way to start? Going Raw gives you everything you need to start enjoying the benefits of a raw-food lifestyle, all in this gorgeous guide.Judita Wignall’s Going Raw combines the flavor of a gourmet cookbook with everyday recipes that are practical for the real-world home chef.— Fully illustrated raw-food techniques, from slicing a coconut to sprouting your own seeds— More than 100 delicious, fresh, gourmet food recipes—smoothies, salads, “burgers,” and beyond— On the bonus DVD you’ll find a video tutorial for several raw-food techniques, including how to use a dehydrator, basic knife skills, slicing with a mandoline, and spiralizing vegetablesInside you’ll find:—      Green Smoothies—      Berries and Cream Crepes—      Dandelion Salad—      Thai Green Bean Salad—      Herbed Cashew Hemp Cheese—      Broccoli and Mushrooms with Wild Rice—      Spaghetti Bolognese—      Asian Noodle “Stir Fry”—      Classic Veggie Pizza—      Coconut-Curry Samosas with Plum Chutney—      Orange-Chocolate Mousse Parfait—      Mexican Spiced Brownies—      Apple Cobbler with Maple Cream—      How to grow your own

Good Food From Sweden – Including The Smorgasbord $27.45 FOREWORD The recipes in this book will prove to you that the Swedish housewife is a culinary artist who knows how to turn an inexpensive and simple item on the menu into an appetizing dish by just a few deft touches. She also bears in mind the stimulating effect of a varied menu, as a welcome change from everyday fare. Being also both clever and economical, she realizes the nutritive value of eggs, cream and butter, and would never in her cooking stint an extra egg or pint of cream, knowing that she will get far more real food-value out of those ingredients than out of an equally expensive slice of meat, not to speak of the appetizing effect they will have on an otherwise un- interesting dish. The Swedish housewife also has a flair for turning to good account the cheaper cuts of meat, which are generally looked down on by the American cook for the simple reason that she has never learnt how to transform them into nour- ishing and tasty dishes. I am thinking of minced meat. Not the kind you buy ready-made, nor the remains of the Sunday roast, having passed through the usual Monday morning rites. The Swedish minced meat arrives from the butcher in its original state, be it good stewing beef, best forequarter veal, or pork, and the mincing process takes place in her own kitchen. This to ensure that there is no violation of what might be looked upon as the Swedish housewifes golden rule Only the best meaning superior and unimpaired raw materials is good enough.There are a few cooking utensils that the Swedish house- wife finds invaluable, and that in the long run would well repay the comparatively small initial outlay. Those utensils can be had from the hardware department of most leading stores. Finally, I wish to tell you that many American dishes are quite popular in Sweden and that I have noticed how every year an increasing number of American recipes find their way into our Swedish cookery books. Exchange being no robbery, I hope that our American friends will

Grrrrowlicious Food for Hungry Dogs $1.99 A simple and accessible cookbook and nutritional guide to inspire dog lovers to make choices about their pet’s diet. Featuring 26 easy recipes for both cooked and raw meals, as well as treats.

Hog Island Oyster Lover’s Handbook An Insider’s Guide to Choosing, Preparing and Enjoying Oysters $19.95 Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER’S COOKBOOK demystifies these enigmatic bivalves and provides the insider’s scoop on serving them at home as well as ordering them in an oyster bar.  The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco’s Ferry Building), as well as styled food shots. The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter’s, Grand Central Oyster Bar, and the Four Seasons.ReviewsOne of the Best Cookbooks of the Year-7 x 7 Magazine"A roadie’s guide to oysters and their history . . . Pomo’s recipes are brimming with exciting and thoughtful ideas."-New York Times Summer Cookbook Review"An opus for oyster lovers."-San Francisco Chronicle"If your family vacation this summer takes you to oyster country, either ‘¬´Back East’ or ‘¬´Out West,’ carry this convenient volume with you."-Milwaukee Journal Sentinel"This book could be what legions of oyster fans who can’t get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for."-Baltimore Sun  

Home Grown Indiana: A Food Lover’s Guide to Good Eating in the Hoosier State $16.95 Home Grown Indiana is an essential guide to the foremost sources of local foods in Indiana. Highlighting more than 400 producers, restaurants, farmers’ markets, winemakers, brewers, and food festivals, this book is not only an enjoyable read, but an excellent companion during a weekend drive in the country, a day out with the family, or a holiday food-shopping expedition. Recipes from chefs who put local foods at the heart of their cooking provide inspirational ideas for what to do with the bounty you bring home.In addition to the 177 lively profiles of Hoosiers who produce fabulous food in Indiana, Home Grown Indiana discusses topical issues such as grass-fed beef, raw milk, and pastured poultry and eggs. Indiana residents who love flavorful food will want to own this insightful and entertaining guide.

I Am Grateful: Recipes & Lifestyle of Cafe Gratitude $17 With locations in San Francisco, Berkeley, Marin, and Los Angeles, Cafe Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In “I Am Grateful,” cofounder Terces Engelhart presents her and her husband Matthew’s view of life and business philosophy. She also presents her story of personal healing, sharing highlights of her recovery from food addiction while explaining the benefits of a raw lifestyle. The book’s gorgeous, full-color photographs accompany easy-to-follow recipes for the cafe’s most popular items, making it easy for readers to prepare live foods at home. Recipes include cafe favorites such as the “I Am Luscious” raw chocolate smoothie, “I Am Bountiful” bruschetta, “I Am Elated” spicy rolled enchiladas, and “I Am Amazing” lemon meringue pie with macadamia nut crust.

I Am Grateful: Recipes and Lifestyle of Cafe Gratitude $24.95 With locations in San Francisco, Berkeley, Marin, and Los Angeles, Café Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In I Am Grateful, cofounder Terces Engelhart presents her and her husband Matthew’s view of life and business philosophy. She also presents her story of personal healing, sharing highlights of her recovery from food addiction while explaining the benefits of a raw lifestyle. The book’s gorgeous, full-color photographs accompany easy-to-follow recipes for the café’s most popular items, making it easy for readers to prepare live foods at home. Recipes include café favorites such as the “I Am Luscious” raw chocolate smoothie, “I Am Bountiful” bruschetta, “I Am Elated” spicy rolled enchiladas, and “I Am Amazing” lemon meringue pie with macadamia nut crust.

Kristen Suzanne’s Easy Raw Vegan Dehydrating $7.95 Living a Raw vegan lifestyle does NOT require dehydrating, which is why Kristen Suzanne’s EASY Raw Vegan recipe books — other than this one — rarely call for dehydrating.But if you own a dehydrator, or if you are trying to decide whether or not to buy one, then this book is for you. There are SO many fun and interesting things you can do with dehydrating Raw foods, such as making breads, crackers, wraps, pancakes, granolas, plant leathers (fruit roll-ups, etc.), seasonings, and much more. You can also intensify flavors, add cooked-like textures to your Raw foods, and even serve warm dishes with the food’s nutritional integrity totally intact!This book is a great, thorough, and comprehensive introduction to dehydrating for people who are curious about the subject. It’s also a must-have for Raw food enthusiasts who want to experience the full range of experiences in the Raw food cuisine.This Raw food vegan recipe book includes:SPECIAL OFFER: 10% OFF EXCALIBUR DEHYDRATORS & ACCESSORIES Dehydrating Fundamentals Recommendations on Which Dehydrator to Buy55 recipes, including:19 Using Fruits & Vegetables5 Using Nuts & Seeds12 Pancakes, Crackers, Breads & Wraps (Includes Kristen’s famous Raw Maple Syrup for your pancakes!)13 Special Dehydrated Ingredients A “Raw Basics” introduction to Raw food (with 6 basic “must have” recipes) for people who are new to the subject.Also includes links to food photographs at Kristen Suzanne’s Web site, KristensRaw.com.